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Raspberry Almond Waffles with Cream Cheese

  • Prep Time
    Prep Time: 10 minutes
  • Cook Time
    Cook Time: See Waffle Iron Manual
  • Serves
    Serves: 6 to 7
  • 1 1/4 Cups whole wheat flour
  • 2 Teaspoons baking powder
  • 1/2 Tsp. salt
  • 1 1/2 Cups milk
  • 1 Tbsp. melted butter
  • 1/2 Package (6 ounces) Driscoll's Raspberries, halved
  • 1/4 Cup sliced almonds
  • 2 eggs
  • 1 ripe banana
  • 100% pure maple syrup, for serving
  • Cream cheese, for serving
  • Preheat the waffle iron.
  • In a large mixing bowl, whisk together the flour, baking powder, and salt.
  • Make a well (hole) in the center of the flour mixture and drop in the eggs, milk and melted butter. Stir to combine.
  • In a separate small bowl mash the banana with the back of a fork. Carefully fold the banana into the batter along with the raspberries and almonds.
  • Cook the waffles according to manufacturer directions and either serve warm with pure maple syrup or use the waffle pieces as “bread” to make a cream cheese sandwich for the lunchbox.
  • Read Lisa Leake's blog about what inspired her to take the pledge to use only wholesome, pure ingredients. Click Here.
  • Want more ideas like this? Check out our Back to School recipe page! Click Here.
Serving Size:

1 waffle

Calories 210.22
Total Fat 8.37 g
Saturated Fat 3.15 g
Cholesterol 82.85 mg
Sodium 376.11 mg
Total Carbohydrates 27.72 g
Dietary Fiber 4.28 g
Sugar 5.98 g
Protein 8.51 g

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